If you haven’t hopped on the “nice cream” bandwagon yet, you’re doing it wrong. This lower-calorie, dairy-free version of everyone’s favorite summer dessert – ice cream – is so deliciously dreamy you’ll (almost) forget about the real thing.
To create the nice cream base, simply peel a banana, pop it in the freezer, and then blend once frozen. From there, add your typical toppings or mix in your favorite flavors to create your new go-to warm-weather treat.
Try out this peanut butter and chocolate version, but don’t blame us if you make it on repeat all summer.
Chocolate-Covered Banana Ice Cream Bars
Ingredients:
3 medium bananas, frozen
⅓ cup creamy peanut butter (we recommend Justin’s or Adam’s)
¼ cup water or dairy-free milk
1 ½ cups dairy-free chocolate chips (we recommend Enjoy Life)
Directions:
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Combine the bananas, peanut butter, and milk or water in a blender or food processor.
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Divide the mixture evenly in popsicle molds, and insert popsicle sticks.
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Freeze until firm, approximately 6 hours.
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Melt the chocolate in a double boiler. Alternatively, microwave for 15 seconds, stir well, then repeat until completely melted.
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Line a baking sheet with parchment paper.
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Remove the frozen bars from the freezer, and gently pop each out of its mold.
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Place on a baking sheet, and spread the melted chocolate on top. (Warning: Wait until the chocolate has somewhat cooled to avoid melting the frozen bars.)
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Return the frozen bars to the freezer on a baking tray. Allow the chocolate to freeze, about 15 minutes.
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Flip the bars and repeat to coat the opposite side of each with chocolate. Serve once frozen.
It’s time to treat yourself! Check out our blog for more fun recipes.